Chocolate dipped Coffee shortbread
Buttery , crumbly shortbread intensely flavoured with instant coffee and dipped in dark chocolate !
Ingredients
- 112 grams or 1/2 cups unsalted butter , at room temperature
- 50 grams or 1/4 cups granulated sugar
- 125 grams or 1 cups all purpose flour
- 50 grams or 5 tablespoons corn flour
- 2 tsps coffee
- pinch of salt
- 100 grams chocolate dark or semi sweet
Instructions
- Preheat your oven to 160 C / 325 F. Line a baking sheet with parchment or grease it with butter.
- Sift or whisk together the flour, corn flour , coffee and salt.
- Beat the butter and sugar together with an electric mixer or a wooden spoon until light and fluffy.
- Add the dry ingredients and beat until it comes together. Knead the dough on a floored surface until smooth (takes only a minute or two)
- Roll out the dough to about 1 cm thick and cut out desired shapes using a cookie cutter or knife. Reroll scraps and cut until all dough is shaped.
- Place the shaped dough on the prepared baking sheet , leaving about 2 cms gap between each. Chill for 30 minutes.
- Bake at 160 C/ 325 F for 15-16 minutes until the cookies brown around the edges.
- Cool for a minute on the pan , then transfer to a wire rack to cool completely.
- Melt your chocolate in a double boiler or microwave. Dip half of each cooled cookie and let dry on parchment paper or silicon mat.
Notes
Step by step tutorial:
- These cookies keep well for 3-4 days at room temperature in an airtight container.
- Reduce the coffee as per your taste.
- Its easiest to roll the dough between two sheets of parchment.
- Re rolling scraps many times may cause the dough to get greasy.
- I made cookies using a 2 cm circular cookie cutter. Adjust your baking time according to the size of your cookies.
- You can chill the shaped dough overnight if you want.